0

Sweet potato and chickpea burgers

I’m stuck in for the day waiting for some work to get done on the house and I’m on call, which is generally a fun time to try and get some bits of cooking done in the quiet spells. I’ve already made up a batch of our pitta dough, so just need something to stuff in them. These are a really simple and tasty recipe, and go beautifully with a soy yoghurt and mint sauce…

I’ve made these as mini burgers to fit in the pittas, but they’ll work fine as full size!

Ingredients:

Makes 12 mini burgers

250g peeled sweet potato

1 400g tin of chickpeas (240g drained weight)

50g walnuts

25g pumpkin seeds

2 tbsps gram flour

Large pinch of salt

Steam or boil the sweet potato until soft. I did mine in a container in the microwave with a spot of water for 6 minutes

Roughly chop the walnuts and pumpkin seeds

Drain then mash the sweet potatoes and chickpeas together.

Stir through all the other ingredients

Heat a little oil in a frying pan

Place tablespoon sized dollops of the mixture into the pan

Cook until well browned on the underside ( about 5 minutes)

Then flip over and cook for 2 or 3 minutes more until that side has browned too

Serve!

Lunch! burgers in the pitta with soy yoghurt and mint sauce


By A

9

Date, walnut and tea buns

I’m working from home today, which gives me a bit of extra time to spend in the kitchen in the morning. I really fancied something like a tea bread, but didn’t want to wait an hour or so for it to bake, instead I made it in a cupcake tray!

 

They’re best cooked to be eaten straight away, as they can toughen up a little if left. Although they’re great toasted if that happens! They’re such a lovely treat, they are slightly chewy with tonnes of flavour from the dates, walnuts and tea. After soaking your dates, don’t throw the tea away as it gets used for the liquid in the batter.
Makes 6

100g dates

150g gluten free plain flour

1 tsp gluten free baking powder

25g agave syrup

35g walnuts

30g coconut oil

150ml steeping tea

A pinch of salt

Pre-heat the oven to 180 centigrade fan.

Lightly oil a muffin pan

First make a nice cup (a bowl would probably be more sensible but I’m British..)  of tea, and pop the dates in it to soak. I used about 200ml of boiling water and an earl grey teabag. Leave for 10 minutes

In a large bowl pop the flour, baking soda, pinch of salt and agave syrup.

Melt the coconut oil, I’ve just taken to microwaving the glass jar with the lid off and pouring it straight out.

In a small blender blitz together the strained dates ( you’ve remembered to keep the tea I hope!) walnuts and coconut oil to the consistency below

date mixture

Add the date mixture to the flour and 150ml of the reserved tea, mix well.

Spoon the mixture into 6 muffin tin holes and flatten it off a bit.

I sprinkled a little dark muscovado sugar on top at this point but I don’t think it needs it.

Place the tray in the oven for 20 minutes or until cooked through.

 

 
By A.